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Dip your homemade dumplings into this tangy sauce. It is easy and can be made ahead of time and refrigerated for up to 3 days.
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This recipe is by Barbara Kafka and takes 12 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Drop the chips and grab a spoon! No one will be able to resist this spicy baked dip! Serve with tortilla chips.
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Add a little zing to any ordinary meal with this quick Peruvian-inspired green sauce made of lettuce leaves, cilantro, and jalapeno peppers. It's a nice condiment to keep on hand in the refrigerator.